Four ounces of butter, one-fourth ounce brown sugar, yolk of one egg, one gill of wine, nutmeg. Beat butter to a cream, stir in sugar, add yolk and wine. Place on stove, stirring until it simmers. Grate nutmeg over sauce before sending to table.
Mrs. Goldberg
FOAMING SAUCE
Beat one-half cup of butter to a cream; add one cup of granulated sugar and stir until it is white and foaming; just before serving pour over it one cup of boiling water or milk; stir one minute; flavor to taste.
Mrs. Wolff
VANILLA SAUCE
The whites of two eggs and yolk of one, one-half a cup of powdered sugar, one teaspoonful of vanilla, three tablespoonfuls of milk. Beat the whites of eggs to a stiff froth, next beat in the sugar and then the yolk of the egg and the flavor. Serve immediately for light puddings.
Mrs. A. Brown
CREAM SAUCE
One-half a cup of butter beaten until very light, one cup of powdered sugar, one-half a cup of cream. Set the dish in hot water and stir until it is all creamy. It will only take a minute or two; flavor to taste.